Main
Crispy Chicken Cheese Katsu
35 minServes 2Nutri-Score C€€
C
35 min
35 minCrispy Chicken Cheese Katsu
what you need
Ingredients
chicken breast (butterflied and pounded thin)Meat500 g
salt (for seasoning)Spices5 g
black pepper (ground)Spices2 g
garlic powderSpices4 g
paprikaSpices3 g
mozzarella cheese (grated or in sticks)Dairy150 g
flourPantry100 g
waterOther120 ml
egg (beaten)Dairy1 piece- salt (for the batter)Spices3 g
- black pepper (for the batter)Spices1 g
- garlic powder (for the batter)Spices2 g
- paprika (for the batter)Spices2 g
Japanese style breadcrumbsBakery150 g- oil (for deep frying)Pantry1 litre
per serving
Nutrition
978kcal
- Carbs
- 65 g
- Proteins
- 73 g
- Fat
- 48 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Tongs
Kitchen thermometer
step by step
Method
- Step 1
Season the chicken
- Butterfly and flatten the chicken breast.
- Season with salt, pepper, garlic powder and paprika.
- Step 2
Fill and roll
- Place the mozzarella cheese on the chicken.
- Roll the chicken tightly around the cheese.
- Step 3
Make the batter
- In a bowl, combine the flour, water, egg, salt, pepper, garlic powder and paprika.
- Whisk until smooth.
- Step 4
Coat the chicken
- Dip the chicken rolls in the flour mixture.
- Coat generously with the Japanese style breadcrumbs.
- Step 5
Deep fry
- Heat the oil to 170 °C.
- Deep fry the katsu until golden brown and cooked through.
- Step 6
Rest and serve
- Drain on paper towels.
- Slice and serve while the cheese is still melted.